Description
A hearty one-pan Tex-Mex dish made with seasoned ground beef, rice, zesty tomatoes with green chilies, creamy queso, and gooey nacho cheese. Perfect for a quick and satisfying weeknight dinner.
Ingredients
1 lb lean ground beef
1 cup diced yellow onion
1 tablespoon minced garlic
2 cups chicken broth
2 cups minute rice
10.5 oz can Rotel diced tomatoes & green chilies
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon onion powder
1 cup store‑bought salsa con queso
2 cups shredded nacho cheese
Instructions
- Heat a large skillet over medium-high heat and add the ground beef and diced onion. Cook until the beef is browned and the onion is soft, stirring often to break up the meat.
- Stir in the minced garlic and cook for about 2 minutes until fragrant.
- Pour in the chicken broth and add the minute rice, making sure the rice is submerged.
- Bring the mixture to a boil, cover, reduce the heat to low, and let it steam for about 5 minutes to cook the rice.
- Uncover and stir in the Rotel tomatoes with green chilies, salt, black pepper, and onion powder. Raise the heat to medium and cook until most of the liquid has evaporated.
- Stir in the salsa con queso until everything is well coated and creamy.
- Add the shredded nacho cheese and stir until melted and gooey.
- Serve hot, straight from the skillet.
Notes
Swap ground beef with turkey or chicken for a lighter version.
Add black beans or corn for extra texture and fiber.
For extra spice, add hot sauce or diced jalapeños.
Top with crushed tortilla chips for added crunch.
Stir in spinach at the end for a nutritional boost.
Leftovers store well in the fridge for up to 4 days and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
